Bacon and Scallion Pesto Flatbread

What am I thankful for, you ask? Holiday parties!!! Even though this time of year is hectic and crazy with the holiday shopping, weather, dinners with friends and all of the above at the same time, I love that people take time out of their lives to sit down and spend time with the people they care about. 

A holiday dinner in Longmont was the perfect place to try out a new appetizer recipe I found on http://www.foodnetwork.com/.  I'm a big proponent of eating while you're cooking and this "appetizer" is perfect for just that. 

Bacon and Scallion Pesto Flatbread
4 thick strips of bacon, thinly sliced
1 large white onion, thinly sliced
Pinch of sugar
Salt and pepper
1 tsp capers
1/2 cup fresh parsley
Grated zest 1/2 lemon
1/4 cup olive oil
1/3 cup sour cream
1 lb frozen pizza dough, thawed, or 1 large Boboli crust

Preheat oven to 450.  Cook the bacon in a large skillet over medium heat until browned and crispy.  Transfer to paper towels to drain; keep warm.  Add the onion slices to the drippings in the skillet; sprinkle with the sugar and season with salt and pepper.  Cook until light brown and tender, about 5 to 7 minutes.  Taste for seasoning.

Combine the scallions, capers and parsley in a food processor.  Add salt and pepper to taste and half of the lemon zest; pulse gently to chop and blend.  Turn the processor on and add the olive oil in a steady stream.  Transfer the pesto to a bowl; set aside.

In a small bowl, whisk the sour cream and remaining lemon zest until smooth.  Season with salt and pepper; set aside.

Roll out pizza dough on a lightly floured surface into an 8x14 inch rectangle.  Roll the dough around a rolling pin and unroll it onto a baking sheet lined with parchment paper.  Place in the center of the oven and bake for 10 to 12 minutes or until golden brown.  I used a large Boboli crust.  I brush the bottom with olive oil and heat directly on oven rack until crispy.

Spread the sour cream mixture on the crust.  Dot with the onions and some of the bacon drippings from the pan; sprinkle with the bacon.  Slice into pieces and drizzle with scallion pesto.

Enjoy with friends and family!

Good eatin',

Deedles

Baked Brie

It is that time of year again! Dinner parties, work parties, holiday parties...so much to do, so little time! For an easy, delicious treat that will impress your friends, try this Baked Brie.  I got the recipe from a dear friend during Thanksgiving last year.  It was one of the many things we stuffed our faces with, but it stuck out because it was so delicious.  Your friends will think that you spent hours on this but it is actually easy and doesn't take too long. 

Baked Brie
2 tbsp grated parm (approximately)
2 tbsp finely chopped fresh basil
1 round Brie (about 14 oz)
1/2 package of Pepperidge Farms Pastry sheets (freezer section)

Defrost pastry sheet according to package instructions.  Heat oven to 400.  Mix basil and parmesan and set aside.  Cut Brie in half horizontally and sprinkle the basil/parm mixture evenly over the open Brie.  Place the other half on top and press down to put back together.  Roll puff pastry on floured surface.  Cut two circles out (larger than the actual Brie).  Place the Brie on the puff pastry circle and then place the other cut circle on top.  Pull the bottom circle up and over the Brie and mold the puff pastry together.  Brush the edges with water to seal the pastry together.  Make sure it is thick on the side so that the cheese doesn't leak out when baking.  Bake for 25 minutes or until golden brown.  Place on a wire rack for about 15-20 minutes before serving.  Serve with crackers or bread or BOTH! :)

Enjoy this decadent dish with friends and family over the holiday season!

Good eatin',

Deedles